INTERNATIONAL ISO

STANDARD 662

Third edition
2016-04-15

Animal and vegetable fats and oils —

Determination of moisture and
volatile matter content
Corps gras d’origines animale et végétale — Détermination de la
teneur en eau et en matières volatiles

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Reference number
ISO 662:2016(E)

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ISO 662:2016(E)


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ISO 662:2016
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Contents Page

Foreword......................................................................................................................................................................................................................................... iv
1 Scope.................................................................................................................................................................................................................................. 1
2 Normative reference.......................................................................................................................................................................................... 1
3 Terms and definitions...................................................................................................................................................................................... 1
4 Principle......................................................................................................................................................................................................................... 1
5 Sampling......................................................................................................................................................................................................................... 1
6 Preparation of test sample.......................................................................................................................................................................... 2
7 Method A........................................................................................................................................................................................................................ 2
7.1 Apparatus..................................................................................................................................................................................................... 2
7.2 Procedure..................................................................................................................................................................................................... 2
7.2.1 Test portion........................................................................................................................................................................... 2
7.2.2 Determination..................................................................................................................................................................... 2
7.2.3 Number of determinations...................................................................................................................................... 2
8 Method B........................................................................................................................................................................................................................ 2
8.1 Apparatus..................................................................................................................................................................................................... 2
8.2 Procedure..................................................................................................................................................................................................... 3
8.2.1 Test portion........................................................................................................................................................................... 3
8.2.2 Determination..................................................................................................................................................................... 3
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8.2.3 Number of determinations...................................................................................................................................... 3
9 (standards.iteh.ai)
Expression of results......................................................................................................................................................................................... 3
10 Precision........................................................................................................................................................................................................................ 4
10.1 Interlaboratory test.............................................................................................................................................................................
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10.2 Repeatability.............................................................................................................................................................................................. 4
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10.3 Reproducibility........................................................................................................................................................................................
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11 Test report.................................................................................................................................................................................................................... 4
Annex A (informative) Results of interlaboratory tests.................................................................................................................... 5
Bibliography................................................................................................................................................................................................................................. 7

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ISO 662:2016(E)


Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out
through ISO technical committees. Each member body interested in a subject for which a technical
committee has been established has the right to be represented on that committee. International
organizations, governmental and non-governmental, in liaison with ISO, also take part in the work.
ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of
electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www.iso.org/patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation on the meaning of ISO specific terms and expressions related to conformity
assessment, as well as information about ISO’s adherence to the WTO principles in the Technical
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Barriers to Trade (TBT) see the following URL: Foreword - Supplementary information
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The committee responsible for this document is ISO/TC 34, Food products, Subcommittee SC 11, Animal
and vegetable fats and oils.
ISO 662:2016
This third edition cancels and replaces the second edition (ISO 662:1998), of which it constitutes a
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minor revision. A non-applicability statement for milk and milk products has been added to the Scope.
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Annex A of this International Standard is for information only.

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INTERNATIONAL STANDARD ISO 662:2016(E)

Animal and vegetable fats and oils — Determination of

moisture and volatile matter content

1 Scope
This International Standard specifies two methods for the determination, by drying, of the moisture
and volatile matter content of animal or vegetable fats and oils:
— method A, using a sand bath or hotplate;
— method B, using a drying oven.
Method A is applicable to all fats and oils.
Method B is applicable only to non-drying fats and oils with an acid value less than 4. Under no
circumstances are lauric oils be analysed by this method.
Milk and milk products (or fat obtained from milk and milk products) are excluded from the Scope of
this International Standard.

2 Normative reference
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The following documents, in whole or in part, are normatively referenced in this document and are
indispensable for its application. For dated references, only the edition cited applies. For undated
references, the latest edition of the referenced document (including any amendments) applies.
ISO 662:2016
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ISO 661, Animal and vegetable fats and oils — Preparation of test sample
398de87ec728/iso-662-2016

3 Terms and definitions

For the purposes of this document, the following terms and definitions apply.
3.1
moisture and volatile matter content
loss in mass undergone by the product on heating at 103 °C ± 2 °C under the conditions specified in this
International Standard
Note 1 to entry: It is expressed as a percentage by mass.

4 Principle
Heating a test portion at 103 °C ± 2 °C until moisture and volatile substances are completely eliminated,
and determination of the loss in mass.

5 Sampling
Sampling is not part of the method specified in this International Standard. A recommended sampling
method is given in ISO 5555.
It is important that the laboratory receives a sample which is truly representative and has not been
damaged or changed during transport or storage.

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6 Preparation of test sample

Prepare the test sample in accordance with ISO 661.

7 Method A

7.1 Apparatus
Usual laboratory apparatus and, in particular, the following.

7.1.1 Analytical balance, capable of weighing to the nearest 0,001 g.

7.1.2 Dish, made of porcelain or glass, 80 mm to 90 mm in diameter, about 30 mm deep, with a flat
bottom.

7.1.3 Thermometer, graduated from about 80  °C to at least 110  °C, about 100  mm long, with a
reinforced tip and with an expansion chamber at its upper end.

7.1.4 Sand bath or electric hotplate.

7.1.5 Desiccator, containing an efficient desiccant.

7.2 Procedure iTeh STANDARD PREVIEW

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7.2.1 Test portion
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Weigh, to the nearest 0,001  g, approximately 20  g of the test sample (Clause 6) into the dish (7.1.2)
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which has been previously dried and then weighed together with the thermometer (7.1.3).
398de87ec728/iso-662-2016
7.2.2 Determination

Heat the dish containing the test portion (7.2.1) on the sand bath or electric hotplate (7.1.4), allowing
the temperature to rise at a rate of about 10  °C/min up to 90  °C, and stirring constantly with the
thermometer.
Reduce the rate of heating, observing the rate at which bubbles rise from the bottom of the dish, and
allow the temperature to rise to 103 °C ± 2 °C. Do not heat above 105 °C. Continue to stir, scraping the
bottom of the dish until all evolution of bubbles has ceased.
To ensure the removal of all moisture, repeat the heating to 103 °C ± 2 °C several times, cooling to 95 °C
between the heating periods. Then allow the dish and thermometer to cool in the desiccator (7.1.5) to
room temperature and weigh to the nearest 0,001 g. Repeat this operation until the difference between
the results of two successive weighings does not exceed 2 mg.

7.2.3 Number of determinations

Carry out two determinations on test portions taken from the same test sample (Clause 6).

8 Method B

8.1 Apparatus
Usual laboratory apparatus and, in particular, the following.

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8.1.1 Analytical balance, capable of weighing to the nearest 0,001 g.

8.1.2 Glass vessel, approximately 50 mm in diameter and 30 mm tall, with a flat bottom.

8.1.3 Electric drying oven, capable of being maintained at 103 °C ± 2 °C.

8.1.4 Desiccator, containing an efficient desiccant.

8.2 Procedure

8.2.1 Test portion

Weigh, to the nearest 0,001 g, approximately 5 g or 10 g of the test sample (Clause 6), according to the
expected moisture and volatile matter content, into the vessel (8.1.2), which has been previously dried
and then weighed.

8.2.2 Determination

Keep the vessel containing the test portion (8.2.1) for 1 h in the drying oven (8.1.3), set at 103 °C. Allow
to cool to room temperature in the desiccator (8.1.4) and then weigh to the nearest 0,001 g. Repeat the
operations of heating, cooling and weighing, but use successive periods in the oven of 30 min each, until
the loss in mass between two successive weighings does not exceed 2 mg or 4 mg, according to the mass
of the test portion.
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NOTE An increase of mass of the test portion after repeated heating indicates that autoxidation of the fat
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or oil has occurred. In this case, take for calculation of the result the smallest mass recorded or, preferably, use
method A.
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8.2.3 Number of https://standards.iteh.ai/catalog/standards/sist/4c6a18ce-faba-4a68-b7ea-
determinations
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Carry out two determinations on test portions taken from the same test sample (Clause 6).

9 Expression of results
The moisture and volatile matter content, w, expressed as a percentage by mass, is equal to

m1 − m2
w= × 100% (1)
m1 − m0
where

  m0 is the mass, in grams, of the dish and the thermometer (7.2.1), or of the glass vessel (8.2.1);

  m1 is the mass, in grams, of the dish, thermometer and test portion (7.2.1), or of the vessel and
test portion (8.2.1) before heating;

  m2 is the mass, in grams, of the dish, thermometer and residue (7.2.2), or of the vessel and resi-
due (8.2.2) after heating.
Take as the result the arithmetic mean of the two determinations, provided that the requirement for
repeatability (see 10.2) is satisfied.
Report the result to the second decimal place.

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10 Precision

10.1 Interlaboratory test

Details of an interlaboratory test on the precision of the method are summarized in Annex A. The values
derived from this interlaboratory test may not be applicable to concentration ranges and matrices other
than those given.

10.2 Repeatability
The absolute difference between two independent single test results, obtained using the same method
on identical test material in the same laboratory by the same operator using the same equipment
within a short interval of time, will in not more than 5 % of cases be greater than 0,03 g of moisture and
volatile matter per 100 g of sample for a moisture and volatile matter content of about 0,3 %.

10.3 Reproducibility
The absolute difference between two single test results, obtained using the same method on identical
test material in different laboratories with different operators using different equipment, will in not
more than 5 % of cases be greater than 0,15 g of moisture and volatile matter per 100 g of sample for a
moisture and volatile matter content of about 0,3 %.

11 Test report
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The test report shall specify the following:
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— all information necessary for the complete identification of the sample;
ISO 662:2016
— the sampling method used, if known;
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— the test method used, with a reference to 398de87ec728/iso-662-2016
this International Standard, i.e. ISO 662;
— all operating details not specified in this International Standard, or regarded as optional, together
with details of any incidents which may have influenced the test result(s);
— the test result(s) obtained;
— if the repeatability has been checked, the final quoted result obtained.

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Annex A
(informative)

Results of interlaboratory tests

The results given in Tables A.1 and A.2 were obtained in interlaboratory tests on the determination
of moisture and volatile matter in fats and oils, organized by the Federation of Oils, Seeds and Fats
Association Ltd. (FOSFA) and carried out in accordance with ISO 57251).

Table A.1 — Results obtained using method A (see Clause 7)

Date 1993 1993 1992 1991 1991 1997 1988
Sunflower seed Palm oil Beef tallow Coconut oil Palm oil
Type of oil or fat oil
Sample   Sample Sample  
a b a b a b
No. of laboratories 27 27 33 17 17 21 21 27
No. of results accepted 27 27 31 17 16 21 21 21
Overall mean value, % 0,13 0,13 0,017 0,260 0,270 0,233 0,231 0,045
Repeatability standard
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STANDARD
0,01 0,003
PREVIEW
0,01 0,01 0,009 0,011 0,007
deviation, sr, %
Repeatability coefficient 4,68
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4,86 15,2 3,99 2,41 3,717 4,593 14,4
of variation, %
ISO 662:2016
Reproducibility standard 0,02 0,02 0,012 0,03 0,03
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deviation, sR , % 398de87ec728/iso-662-2016
Reproducibility coefficient 15,5 13,3 66,6 12,7 11,7 20,35 22,37 51,4
of variation, %
Repeatability limit 0,020 0,020 0,007 0,030 0,020 0,025 0,031 0,020
r (2,8 sr), %
Reproducibility limit 0,060 0,050 0,033 0,090 0,090 0,132 0,145 0,070
R (2,8 sR), %

1) ISO 5725:1986 (now withdrawn) was used to obtain the precision data.

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